Ingredients with Measurements:
- 1 lb. of Hup Tul Woo (glass noodles)
- 1 lb. of cooked shrimp, peeled and deveined
- 1 cup of shredded carrots
- 1 cup of shredded cucumber
- 1 cup of chopped fresh cilantro
- 1/2 cup of chopped green onions
- 1/2 cup of chopped roasted peanuts
- 1/4 cup of fish sauce
- 1/4 cup of lime juice
- 2 tablespoons of sugar
- 2 cloves of garlic, minced
- 1 Thai chili pepper, minced (optional)
Special equipment needed:
- Large pot
- Large mixing bowl
- Whisk
- Colander
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the Hup Tul Woo and cook for 5-7 minutes or until tender. Drain and rinse with cold water.
2. In a large mixing bowl, combine the cooked Hup Tul Woo, cooked shrimp, shredded carrots, shredded cucumber, chopped cilantro, chopped green onions, and chopped roasted peanuts.
3. In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and minced Thai chili pepper (if using).
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 5-7 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 30g
- Protein: 20g
Substitutions for ingredients:
- Shrimp can be substituted with cooked chicken or tofu.
- Carrots and cucumber can be substituted with other vegetables such as bell peppers or bean sprouts.
- Fish sauce can be substituted with soy sauce or tamari.
- Lime juice can be substituted with lemon juice.
Variations:
- Add sliced red onions or cherry tomatoes for extra flavor.
- Use different herbs such as mint or basil instead of cilantro.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Rinse the cooked Hup Tul Woo with cold water to prevent it from sticking together.
- Adjust the amount of Thai chili pepper to your desired level of spiciness.
- Use fresh lime juice for the best flavor.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped cilantro or roasted peanuts.
Garnishes:
- Chopped cilantro
- Roasted peanuts
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Steamed rice
- Spring rolls
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too wet, drain any excess liquid.
Food safety advice:
- Make sure to cook the shrimp thoroughly before adding it to the salad.
- Store leftover salad in the refrigerator and consume within 3 days.
Food history:
- Hup Tul Woo is a type of glass noodle commonly used in Southeast Asian cuisine.
Flavor profiles:
- This salad is sweet, salty, and tangy with a hint of spiciness.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish to a main course.
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